DirtyFLRestaurant Inspection Data

LA VERGUENZA PUERTORRICAN CHINCHORRO

With 7 documented inspections, LA VERGUENZA PUERTORRICAN CHINCHORRO in ORLANDO has achieved a 2.1/5 food safety rating. Food safety practices have remained consistent.

1718 W SAND LAKE RD STE C 102- 103

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/30/2025

Inspection #: Visit ID: 13556453

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Rice scoop had no handle. Operator removed Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator immediately inverted Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi. Operator immediately removed from packaging Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. In one of the gender neutral bathrooms - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - on both prep tables - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind water heater - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor surface covering is not completely sealed in kitchen - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in bin at bar Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of mechanical box on top of dish machine is sticky -gaskets in wait station cooler - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Onions on expo table 99F hot holding. Less than 4hrs per operator. operator put on stove and immediately reheated 173F for temp recovery. Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs quat test strips for triple sink - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-10-22: **Time Extended** - From follow-up inspection 2025-10-30: **Time Extended**

Inspection Date: 10/22/2025

Inspection #: Visit ID: 13548830

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms - From follow-up inspection 2025-10-22: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Rice scoop had no handle. Operator removed Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended**
  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator immediately inverted Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi. Operator immediately removed from packaging Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. In one of the gender neutral bathrooms - From follow-up inspection 2025-10-22: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - on both prep tables - From follow-up inspection 2025-10-22: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind water heater - From follow-up inspection 2025-10-22: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor surface covering is not completely sealed in kitchen - From follow-up inspection 2025-10-22: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in bin at bar Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of mechanical box on top of dish machine is sticky -gaskets in wait station cooler - From follow-up inspection 2025-10-22: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dishwasher several times, even after priming. Reading 00ppm Warning - From follow-up inspection 2025-10-22: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Onions on expo table 99F hot holding. Less than 4hrs per operator. operator put on stove and immediately reheated 173F for temp recovery. Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned Corrected On-Site - From follow-up inspection 2025-10-22: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs quat test strips for triple sink - From follow-up inspection 2025-10-22: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-10-22: **Time Extended**

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10906487

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Rice scoop had no handle. Operator removed Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator immediately inverted Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi. Operator immediately removed from packaging Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. In one of the gender neutral bathrooms
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - on both prep tables
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind water heater
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor surface covering is not completely sealed in kitchen
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in bin at bar Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of mechanical box on top of dish machine is sticky -gaskets in wait station cooler
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dishwasher several times, even after priming. Reading 00ppm Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Onions on expo table 99F hot holding. Less than 4hrs per operator. operator put on stove and immediately reheated 173F for temp recovery. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs quat test strips for triple sink
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 4/21/2025

Inspection #: Visit ID: 8886877

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used to scoop ice at bar. Operator immediately removed Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Swai salmon. Operator immediately cut open Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. on both prep coolers
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and cutting board. Immediately removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks and prep persons wearing bracelets and watches Corrected On-Site
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Wooden mortar and pestol. Advised to get one made of marble or stone
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour. Operator immediately removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry cooler
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil on prep table at room temperature less than 4hrs. Operator immediately removed to cooler for temperature recovery
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee Filled container with water in hand sink.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For steak. Provide operator with sign and they immediately displayed Corrected On-Site

Inspection Date: 12/20/2024

Inspection #: Visit ID: 10720765

  • N/A:No Violations Were Observed

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8886419

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2024-11-15: [email protected] .Operator was able to show me plans but could not locate email to plan review**Time Extended** **Time Extended**

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8791077

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 51F overnight per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 51F in cooler overnight per operator.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning